{"id":2045,"date":"2022-12-16T14:52:18","date_gmt":"2022-12-16T14:52:18","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/massa-folhada\/"},"modified":"2022-12-16T14:55:34","modified_gmt":"2022-12-16T14:55:34","slug":"puff-pastry-dough","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/puff-pastry-dough\/","title":{"rendered":"Puff pastry dough"},"content":{"rendered":"<p>Made from flour, water, eggs, salt, sugar and fat. Its preparation requires a high level of skill and a considerable amount of time. After being rolled, fat is gradually worked into the dough in layers. The puffing effect is the result of water evaporating from the layered fat during baking. When prepared correctly it gives a light and crispy texture to the cake.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2045","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/glossary"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2045\/revisions"}],"predecessor-version":[{"id":2046,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2045\/revisions\/2046"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=2045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}